Watercress Soup – a delicious recipe with onion, butter, salt, all-purpose, chicken broth, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Saute onion in butter in a small Dutch oven over medium heat 5 minutes or until tender. Stir in watercress and salt; cover and cook 5 minutes or until leaves are wilted and tender. Sprinkle flour over watercress; cook 3 minutes, stirring constantly. Stir in chicken broth; simmer 5 minutes.
2
Place 1 to 2 cups of watercress mixture in container of an electric blender; process until smooth. Transfer pureed mixture to a large saucepan. Repeat procedure with remaining watercress mixture.
3
Combine egg yolks and whipping cream in a small mixing bowl, mixing well; gradually add 1 cup pureed watercress mixture, stirring constantly. Gradually pour yolk mixture into remaining pureed watercress mixture, stirring well; cook over low heat 2 minutes or until thoroughly heated.
4
Ladle soup into individual serving bowls. Soup may be served warm or chilled.
364
kcal
Calories
26
g
Fat
13
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup finely chopped onion, 3 tablespoons butter or margarine, 4 cups chopped fresh watercress leaves and stems, 1/2 teaspoon salt, and more.
Yes, Watercress Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
